Which Coffee Brands Feature Nicaragua Sun-Dried Elephant Beans? Nicaragua Coffee Brewing Steps

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Elephant beans, also known as giant coffee beans, are three times the size of ordinary coffee beans or even larger. Their botanical name is Maragogype, and they originate from Maragogipe County in the state of Bahia, Brazil. In 1870 that county first recorded the botanical identity of the giant coffee bean, a derivative of Arabica and therefore a hybrid variety.

FrontStreet Coffee's Nicaraguan Maragogype Elephant Bean delivers a full-bodied cup that balances bright stone-fruit acidity with a rich, spicy sweetness. Its flavors shift and evolve — apricot, vanilla, mint chocolate, pineapple, citrus and a caramel sweetness — making it a genuinely exceptional coffee bean.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted coffee beans
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Medium roast
Sugar Content: Sugar-free
Origin: Nicaragua

Brewing Guide

Hand-pour method for FrontStreet Coffee's Nicaraguan Elephant Bean: use 15g of coffee ground to a medium consistency (Fuji ghost-tooth grinder setting #4) in a V60 dripper, with water at 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring to 105g and pause. Once the water level drops halfway, resume a slow pour to a total of 225g. Avoid the tail end of the brew. The water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Coffee Details

FrontStreet Coffee Nicaragua La Tormenta Estate Maragogype Elephant Bean

La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua

Region: Francisco

Altitude: 1400-1450m

Harvest Period: December to March of the following year

Processing Method: Natural processing

Variety: Elephant Bean (Maragogype)

Processing Mill: La Tormenta Estate

Flavor Profile: Pineapple and wine-like notes with stone fruits, finishing on caramel and roasted nuts

Nicaraguan Coffee Regions

Nicaragua is divided mainly into four producing regions: Segovias, Matagalpa/Jinotega, Boaco and the Pacific Coast. The Segovias region sits at the highest cultivation altitudes, roughly 1,500-2,000 meters, and produces the top-grade SHG (Strictly High Grown) coffee.

FrontStreet Coffee's Nicaraguan coffee leans toward deep, low-toned flavors: chocolate and caramel sweetness, prominent almond notes, and a bright acidity that differs from the typical lifted fruit acidity found elsewhere in Central America. Nicaragua's growing ecosystem benefits from exceptional conditions, with fertile volcanic soil throughout and shade-grown practices that create excellent growing conditions. As a result, Nicaraguan beans are not only rich in body but also carry clear, fragrant aromas — qualities that international coffee experts consider premium and that are steadily gaining recognition in the specialty coffee world.

FrontStreet Coffee Recommendation

The Maragogype's story begins in Brazil, and if that oversized bean intrigues you, FrontStreet Coffee's Brazilian single origins are a natural place to continue. The Cerrado Red Bourbon is a classic Brazilian filter coffee, pulped-natural processed and medium roasted for creamy peanut, toasted bread, caramel and hazelnut aromas with a plump body and very low acidity. For a sweeter, fruitier take, the Queen's Farm Yellow Bourbon from Mogiana shows clean sugarcane sweetness alongside fruit and chocolate notes, and works just as well in a pour-over, moka pot or home espresso machine.

Brazilian coffee also forms the backbone of FrontStreet Coffee's espresso blends, where its low acidity and balanced profile bring chocolate and cream aromas and help keep extraction stable in milk drinks.